Roasted Whole Butternut Squash
Roasted Whole Butternut Squash is tender, velvety and perfect for purée, casserole, soup, desserts and more! Recipe includes how to cut butternut squash in half in just a few easy steps!
Servings: 8 servings
Calories: 108kcal
Ingredients
- 3 lb. butternut squash washed and dried
- 2 tablespoons olive oil
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Preheat the oven to 400 degrees Lay the butternut squash on a cutting board and cut off the top and bottom with a sharp knife.3 lb. butternut squash
- Stand the squash upright and insert the blade in the middle and use a gentle rocking motion to cut it in half. If you prefer, you can lay the squash on the cutting board and cut it in half lengthwise using a small rocking motion.
- Scoop out the seeds and pulp using the tip of a spoon.
- Place the squash cut-side up in a large baking dish or on a rimmed baking sheet and brush with oil and season with salt and pepper to taste.2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Bake uncovered for about 60 minutes until very tender and the tip of a knife is inserted easily. Remove from heat and once the squash is cool enough to handle, scoop out the flesh with a large spoon and place in a bowl.
- Allow the butternut squash to cool and add to your recipes or refrigerate. Enjoy!
Notes
- Pro tip: Check the squash for doneness after 50 minutes as all oven times vary. Cooking time will vary based on the size of your butternut squash. If your squash is on the smaller side, check for doneness after 40 minutes.
- A 3 lb. butternut squash yields roughly 3 cups of flesh.
- To make butternut squash purée, simply follow the instructions in my butternut squash casserole recipe. It can be used in muffins, pies, and more!
- Mash it with a potato masher and stir into risotto or chili for a flavor boost, or use it in butternut squash soup!
- Butternut squash will keep in an air tight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition
Calories: 108kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 152mg | Potassium: 600mg | Fiber: 3g | Sugar: 4g | Vitamin A: 18082IU | Vitamin C: 36mg | Calcium: 82mg | Iron: 1mg